5 tablespoons taco seasoning
1/2 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon dried red chile peppers
6 [10 ounce] cans garbanzo beans with liquid
2 (7 ounce) cans whole shelled shrimp, drained
1 (4 ounce) can sliced ripe olives, drained
Place taco seasoning, black pepper, chili powder, crushed red chile peppers, and garbanzo beans in a large bowl. Mix together and set aside.
Heat a medium skillet over high heat. Saute the onions and garlic until tender. Add the chicken and shrimp to the skillet. Cook and stir for 3 minutes, or until almost cooked into the center. Add the red and green peppers, and cook for 1 minute.
Stir into the heated skillet and cook, stirring frequently, for 1 minute, or until completely coated. You want it all to be coated in some places, especially if you're using asada rice for the rice! Pour the browned tomatillo salsa over the shrimp and olives, stir in Cacique, and allow them to cook 4 minutes.